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+ servings
Stack of German chocolate brownies

German Chocolate Brownies

German Chocolate Brownies are rich and fudgy with a luscious coconut pecan frosting and chocolate ganache drizzle. They satisfy the biggest German chocolate cake cravings and are so much easier to make!

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  • 1 stick unsalted butter cut into cubes
  • 6 ounces bittersweet chocolate baking wafers or bar no need to chop if using baking wafers; chop if using baking bars
  • 3/4 cup granulated sugar
  • 1/4 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all purpose flour

For the coconut pecan frosting:

  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream may substitute with evaporated milk
  • 2 large egg yolks
  • 4 tablespoons unsalted butter cut into cubes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened coconut flakes
  • 3/4 cup pecans
  • Chocolate ganache, for drizzling optional


  • Prepare the brownies. Preheat the oven to 350 degrees and line an 8x8" square baking pan with foil. Place the stick of butter and 6 ounces of chocolate in a large bowl.
    1 stick unsalted butter, 6 ounces bittersweet chocolate baking wafers or bar
  • Microwave at 50% power for 3-4 minutes, stirring well after each minute until melted.
    chocolate and butter in bowl before and after melting
  • Whisk in the 3/4 cup sugar and salt until well combined, followed by the vanilla. Vigorously whisk in the eggs one at a time until incorporated.
    3/4 cup granulated sugar, 1/4 teaspoons salt, 1 teaspoon vanilla extract, 2 large eggs
  • Stir in the flour just until incorporated, about 30-35 strokes. The batter will be thick and glossy.
    1/2 cup all purpose flour
    German chocolate brownie batter collage
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 20-25 minutes until set and puffed in the middle, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
    German chocolate brownies before and after baking
  • Prepare the frosting. Place the pecans on a rimmed baking sheet.
    3/4 cup pecans
  • Bake at 350 degrees until toasted and fragrant, about 8-10 minutes. Chop and set aside.
    Pecans before and after toasting
  • Place the 1/2 cup sugar, 1/2 cup cream, egg yolks, 4 tablespoons butter and salt in a large saucepan. Cook over medium low heat until the butter and sugar have melted, then increase to medium heat and bring to a boil, stirring often, about 5-6 minutes. Cook 1 additional minute, stirring continuously until thickened and the mixture coats a wooden spoon.
    1/2 cup granulated sugar, 1/2 cup heavy cream, 2 large egg yolks, 4 tablespoons unsalted butter, 1/4 teaspoon salt
  • Remove from heat and stir in the vanilla extract, followed by the coconut flakes and chopped pecans. Let stand until cool, then spread over the cooled brownies.
    1 teaspoon vanilla extract, 3/4 cup unsweetened coconut flakes
    How to make coconut pecan frosting collage
  • Drizzle the brownies with ganache, if desired, then wait one hour or so until the frosting has set before slicing. Enjoy!
    Chocolate ganache, for drizzling


  • Pro tip:  These German chocolate brownies are the easiest to cut when the coconut pecan frosting and ganache have set.  This typically takes about 1 hour, or you can speed up the process by chilling them in the refrigerator.
  • For best results, use good quality chocolate in this recipe.  I love using Guittard bittersweet baking wafers as there's no chopping involved, but you can certainly use a bar of baker's chocolate.  If you'd rather use chocolate chips, I recommend Guittard or Ghirardelli as they are higher quality and will melt better.
  • Make the chocolate ganache ahead and heat for about 15-20 seconds in the microwave at 50% power until it reaches drizzling consistency. Store leftovers in the refrigerator for up to 2 weeks.
  • Store leftover brownies in an air tight container in the refrigerator for 3-5 days.  Take the chill off by allowing them to come to room temperature before serving if desired.
  • See Ingredient Notes section for dairy free alternatives.


Serving: 1brownie, Calories: 622kcal, Carbohydrates: 50g, Protein: 6g, Fat: 45g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 169mg, Potassium: 271mg, Fiber: 4g, Sugar: 38g, Vitamin A: 915IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!